Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes.
Meanwhile, clean and de-beard the mussels, and then set aside.
Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes.
Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.
Serve the bowl of mussels with the warm garlic bread.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.